Paleo Teriyaki Chicken Bowl
Elevate your weeknight dinner game with this Paleo Teriyaki Chicken Bowl, a wholesome and flavor-packed meal that's perfect for clean eating enthusiasts. Tender, juicy chicken thighs are coated in a homemade teriyaki sauce made with coconut aminos, unsweetened pineapple juice, honey, and fresh ginger—completely free of refined sugars and gluten. Paired with nutrient-rich cauliflower rice and vibrant sautéed vegetables like broccoli and carrots, this recipe delivers a satisfying balance of savory and sweet flavors while staying true to paleo principles. Quick and easy to prepare, this dish is ready in just 35 minutes, making it ideal for busy nights. Garnish with sesame seeds and green onions for a touch of color and crunch, and enjoy a healthy, comforting meal that feels indulgent yet wholesome. Perfect for meal prep and packed with paleo-friendly ingredients, this recipe is sure to become a favorite!
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Recipe Information
Ingredients
- 1 lb Chicken thighs (boneless, skinless)
- 0.25 cup Coconut aminos
- 0.25 cup Pineapple juice (unsweetened)
- 1 tbsp Apple cider vinegar
- 1 tsp Ginger (freshly grated)
- 2 cloves Garlic (minced)
- 1 tbsp Honey
- 1 tsp Arrowroot powder
- 1 tbsp Water
- 3 cups Cauliflower rice (fresh or frozen)
- 2 cups Broccoli (chopped into florets)
- 1 cup Carrots (julienned or sliced thinly)
- 1 tbsp Coconut oil
- 1 tsp Sesame seeds (optional, for garnish)
- 2 tbsp Green onions (sliced, for garnish)
Instructions
In a medium bowl, whisk together the coconut aminos, pineapple juice, apple cider vinegar, grated ginger, minced garlic, and honey. Set aside.
Heat a large skillet over medium heat and melt the coconut oil. Add the chicken thighs and cook for 4-5 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set it aside.
In the same skillet, add the teriyaki sauce mixture. Bring it to a simmer over medium heat.
In a small bowl, whisk together the arrowroot powder and water to create a slurry. Slowly add the slurry to the simmering sauce, stirring constantly until the sauce thickens (about 2 minutes).
Slice the cooked chicken thighs into strips and return them to the skillet, tossing them in the thickened teriyaki sauce to coat evenly. Lower the heat and let the chicken warm through while you prepare the sides.
In a separate skillet or wok, heat 1 tablespoon of coconut oil over medium heat. Add the broccoli and carrots, cooking for 3-5 minutes until tender but still crisp. Remove from the heat.
Steam or sauté the cauliflower rice in a large pan over medium heat for 5-7 minutes until tender. Season lightly with salt if desired.
Assemble the bowls by dividing the cauliflower rice evenly among four bowls. Top each bowl with the teriyaki chicken, sautéed vegetables, and a sprinkle of sesame seeds and green onions for garnish.
Serve warm and enjoy your Paleo Teriyaki Chicken Bowl!
Nutrition Facts
Calories |
1505 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.6 g | 87% | |
| Saturated Fat | 25.6 g | 128% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 494 mg | 165% | |
| Sodium | 1732 mg | 75% | |
| Total Carbohydrate | 91.6 g | 33% | |
| Dietary Fiber | 18.9 g | 68% | |
| Total Sugars | 54.3 g | ||
| Protein | 135.2 g | 270% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 335 mg | 26% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 3646 mg | 78% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
